This Kapampangan staple is both a delicacy and a ‘gut superfood’‎

Long valued for its taste, Burong Isda, a traditional dish of fermented fish from Pampanga, hides something more than its sharp aroma and familiar flavor—researchers from University of the Philippines (UP) Diliman have found probiotic and antifungal potentials preserved in its flesh.

In a study, Limosilactobacillus fermentum (L. fermentum), a lactic acid bacterium found in Burong Isda with well-known probiotic attributes, was subjected to a genomics-based and functional analysis to unravel its health benefits.

The verdict: Burong Isda’s L. fermentumstrains may support immune-related functions, provide essential vitamins, and inhibit one of the most common fungi affecting immunocompromised individuals.

Cracking the genetic code 

Fermented foods have long been recognized as rich sources of gut bacteria through culture-based methods and basic molecular techniques, an area aimed to be expanded by authors Joshua Veluz, Paul Christian Gloria, and Dr. Maria Auxilia Siringan of UP Diliman College of Science National Sciences Research Institute (NSRI), along with Dr. Irineo Dogma Jr. of University of Santo Tomas (UST), through genomics.

What separates genomics from traditional culture-based methods is its ability to provide comprehensive and detailed data on the genetic information of a microbe and detect organisms that are slow-growing and unculturable, efficiently.

Through whole-genome sequencing (decoding the full DNA blueprint) of L. fermentum’s strains, its genetic blueprint revealed the potential of microbes’ strains and sets of genes linked to immune-supporting benefits and vitamin production.

Complemented by in vitro analysis where L. fermentum strains were isolated (called isolates) and tested to survive in conditions similar to human gut rather than in a live host, each isolate demonstrated ability to survive in harsh acidic and bile-rich conditions—an important characteristic for a probiotic microbe.

Built for consumption, quite literally

While Binurong Isda is an acquired taste for many, the study positions the Kapampangan delicacy as a readily-available and a potential “gut superfood”.

Focusing on its health benefits, bacterial strains found in Binurong Isda revealed to contain genes related to producing essential vitamins such as B1, B2, B6, and B9.

“The strains were also found to be non-pathogenic and have a very low potential to transfer antimicrobial resistance genes,” Veluz said. “Additionally, the strains produce compounds that inhibit the growth of certain fungi known to cause infections in vitro.”

Specifically, the growth of Aspergillus fumigatus, a common environmental mold that causes diverse human illnesses manifesting as fever, cough, chest pain, and shortness of breath, primarily in immunocompromised individuals or those with underlying lung conditions. 

Also, Its very low potential to transfer antimicrobial resistance genes means it is unlikely to contribute to antibiotic resistance through its mechanisms, especially as antibiotic resistance remains a looming threat.

From tables to test tubes

Among the inspirations of the researchers was to understand the potential health benefits of fermented Filipino foods, aside from their cultural significance, and bridge traditional microbiology with modern genomic science in the country.

Especially, many Filipino fermented foods remain scientifically unexplored with their full potential left untapped.

“This personal and academic connection made the study deeply meaningful to me,” said corresponding author Joshua Veluz from UP Diliman. “Our work highlights how traditional Filipino foods can lead to scientific discoveries with real health benefits. It also shows how modern techniques, like genome sequencing, can help unlock the full potential of our local microbial resources.”

Binurong Isda, while an everyday Filipino food, reminds us that even familiar dishes harbor hidden nutritional potential waiting to be discovered.